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The latest generation of collagen casings are usually more tender than natural casings and do not exhibit the "snap" or "bite" of natural casing sausages. Most collagen casings are edible, but a special form of thicker collagen casings is used for salamis and large caliber sausages where the casing is usually peeled off the sausage by the ...
The tube casings can vary, but the more common animal-derived casings include sheep, hog, or cattle intestinal linings. Additionally, animal stomachs and bladders, as well as edible artificial casings produced from collagen and inedible plant cellulose or paper, are used. Inedible casings are primarily used to shape, store, and age the sausage. [6]
Today, natural casings are often replaced by collagen, cellulose, or even plastic casings, especially in the case of industrially manufactured sausages. However, in some parts of the southern United States , companies like Snowden's, Monroe Sausage , Conecuh Sausage, and Kelly Foods still use natural casings, primarily from hog or sheep intestines.
Sausage is a food and usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked during processing and the casing may be removed after. Sausage making is a traditional food preservation technique. Sausages may be preserved.
Devro was founded as a new business of Johnson & Johnson in 1960 after its researchers developed a material suitable for the manufacture of sausage casings from collagen. The business name was devised as an acronym of "Development and Research Organisation", the Johnson & Johnson unit from which it emerged. [4]
Viscofan is a Spanish manufacturer of casings for meat products operating in over 100 countries. [2]It is a global producer with the capacity to manufacture the four main technologies available in the artificial casings market (cellulose, collagen, fibrous and plastic).
Boerewors and other meat on a grill. Boerewors is most traditionally braaied [6] (grilled over charcoal or wood), but is often cooked under an electric grill, or roasted in an oven, or fried in a pan. When cooking Boerewors, pricking the casing will lead to the sausage losing much of the moisture and fat during cooking.
Semi-dry sausages, meat loaves, luncheon meat Cardamom Seed-whole Ground 2.52 (14.5) Frankfurters, liver sausage, head cheese, semi-dry sausages Cassia N/A N/A Bologna, blood sausage Celery Seeds, flakes, salt 2.43 (14) Pork sausage, frankfurters, bologna, meat loaves, lunch meats Cinnamon Stick, Ground 3.04 (17.5) Bologna, head cheese Cloves
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